Keto Cranberry Orange Cheesecake |

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This beautiful orange and cranberry cheese is subtly flavored with orange and has a generous amount of cardamom in the rind. A precious cranberry gel on top makes this festive keto dessert a real show-stopper!

This Keto Cranberry Cheesecake is as beautiful as it is delicious!

Don’t be intimidated by the top layer, it’s super easy to make, and the creamy Keto cheesecake is the perfect complement to the sweet and sour cranberry jelly!

This juicy orange cranberry keto cheesecake starts with a rich cardamom and orange zest crust.

The super soft cheesecake layer is lightly flavored with orange, cranberry and vanilla, which goes really well with the subtle crust.

I made this cranberry-orange cheesecake without a water bath and it came out perfect, with no cracks in sight.

I also mixed this paste in my Blendtec high-powered blender, but if you don’t have a great blender, you’ll also find instructions below on how to do it with a blender.

The cranberry jelly is added after the cheesecake has cooled completely (I made it the next morning), making this cranberry-orange cheesecake a multi-step recipe.

I promise it’s not hard, and it’s worth it!

After cooking the ingredients and straining to make juice, add unflavored gelatin as a thickener. Then chill until no longer runny, but not quite firm, then spread over the cheesecake.

After cooling for a few hours, it becomes a firmer gel that can be cut without dripping, but still melts in the mouth and is not hard or chewy when eaten.

I can’t say enough about how you can bite into those three layers perfectly!

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It’s the slickest cheesecake I’ve ever made, and it’s definitely the new favorite of the house, even for the very picky Hungry Jr.

I know your tribe would love it too!

Orange Cranberry Keto Cheesecake

It is important that your cream cheese is completely soft so that it mixes easily and does not get stuck in the blender and leave lumps.

Frozen cranberries are good (here’s how I did it)

Make sure you only use the orange part of the chain, if you touch the white part (called the core), it will be bitter.

If possible, do not use the convection oven setting – if you do, the top of the cheesecake may dry out and form a brown shell.

When you remove the baked cheesecake from the oven, it may still be slightly stirred. Don’t panic, it’s ready and can be eaten safely, but it won’t be completely solid until it’s cooled.


Orange and cranberry cheese

  • Author: Mellissa Sevigny
  • Preparation time: 20 minutes
  • Cooking time: 95 minutes
  • Total time: 1 hour 55 minutes
  • Yield: 12 servings 1x
  • Category : Keto Desserts
  • Method: Cooking
  • Kitchen: American
  • Diet: Diabetic


This beautiful orange and cranberry cheese is subtly flavored with orange and has a generous amount of cardamom in the rind. A precious cranberry gel on top makes this festive keto dessert a real show-stopper!



For the rind:

  • 6 tablespoons salted melted butter
  • 2 cups superfine bleached almond flour
  • 1/3 cup brown or gold sugar (I used this one).
  • 1/4 teaspoon orange extract
  • 1 teaspoon finely grated orange peel
  • 1/2 teaspoon cardamom powder

For the cheese layer:

  • 4 eggs
  • 1/4 cup heavy whipping cream
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon orange extract
  • 1 teaspoon finely grated orange peel
  • 1/4 cup raw cranberries
  • 32 ounces soft cream cheese
  • 1 1/2 cups granulated erythritol (I used this).
  • a pinch of salt

For cranberry gel:

  • 1 cup fresh or frozen cranberries
  • 1 cup of water
  • 1 tablespoon finely grated orange peel
  • 1/2 cup granulated erythritol
  • 2 teaspoons unflavored gelatin (I used this one).
  • 1 tablespoon cold water


For the rind:

  1. Preheat the oven to 325 degrees Fahrenheit.
  2. Combine melted butter, almond flour, sweetener, orange extract, orange zest and cardamom in a medium bowl and mix well with a fork.
  3. Grease the sides of a 10-inch spring mold with oil.
  4. Pour the whole crust into the pan and press down evenly with your hands to get an even bottom layer.
  5. Bake the crust for 10 minutes.
  6. Remove (but leave oven on) and let cool.

Prepare a layer of cheesecake in a large blender (64 oz.):

  1. Beat the eggs in a large bowl and add the heavy cream, vanilla, orange extract, orange zest and cranberries.
  2. Stir until smooth.
  3. Add 2 blocks of melted cream cheese and mix until smooth. If necessary, scrape the sides with a silicone spatula.
  4. Add the 3. Add the cream cheese cube and mix until smooth.
  5. Add the 4. Block the cream cheese and mix until smooth. Scrape down the sides of the mixer with a spatula if necessary.
  6. Add the erythritol and a pinch of salt and stir until smooth. The dough should be thick and evenly colored with a light cranberry pink hue.
  7. Pour filling into pre-baked, cooled crust and smooth top.
  8. Bake the cheesecake (always at 325 degrees) for 80 minutes.
  9. Turn off the oven and leave the cheesecake inside with the door open for an hour to let the heat escape.
  10. Remove the cheesecake from the oven and place in the refrigerator for at least 6 hours before sprinkling with cranberry gel.

For the preparation of cranberry gel

  1. Combine cranberries, water, orange zest and erythritol in a small saucepan.
  2. Bring to a boil over high heat, then reduce heat to medium and simmer for 5 minutes, or until cranberries burst.
  3. Mash the cranberries with a spoon or a potato masher until they form a paste (don’t crush them in a blender!).
  4. Pass the mixture through a fine mesh sieve and discard the solids.
  5. Whisk the gelatin in a small bowl with a tablespoon of cold water – it will have a pasty consistency.
  6. Whisk the gelatin mixture until completely dissolved in the hot cranberry liquid.
  7. Refrigerate for one hour or until mixture is liquid, but not completely solid. It should be soft enough to spread, but not too runny to seep into the cheesecake layer.
  8. Spread the cranberry gel over the cheesecake about 2.5 cm from the edge.
  9. Place the cheesecake in the refrigerator for at least another 2 hours – the total chilling time of the cake should be at least 8 hours before serving.
  10. Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.


Preparing cheesecake batter with a stand mixer or hand blender

  1. Mix the cream cheese and sweetener until soft and smooth.
  2. Add the eggs, one at a time, stirring after each.
  3. Add the heavy cream, vanilla extract, orange extract, orange zest and salt and stir until smooth.
  4. Use a small blender, say B. a magic ball to crush cranberries.
  5. Add the cranberry puree to the batter and mix well.
  6. Bake as described in blender instructions above.


Estimated net carbohydrate per slice = 5g


  • Serving size : 1/12 of the cake
  • Calories: 460
  • Fat: 42 g
  • Carbohydrates: 7g
  • Fiber: 2 г
  • Protein: 11 g

Keywords : Cranberry Keto Cheesecake, Low Carbohydrate Cheesecake

If you’re looking for more cheesecake recipes, try my Chocolate Pumpkin Pecan Cheesecake!

Do you like this recipe? Shout it from the rooftops!

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